Patty a la Richelieu—Hot, Large

Butter a hot pie mold, lay it on a small baking sheet covered with a round piece of buttered paper, and line the mold with paste (No. 135); let it reach half an inch above the mold, cover the bottom and sides with buttered paper, then fill it up with rice and cover with a sheet of buttered paper. Dampen the inside paste and place a layer of the same on top, flatten the two layers together, cut off the surplus paste around the edge, pinch the top crest and the edges, egg it over and bake for one hour. Cut the cover inside of the border, empty the patty, egg over inside and outside, return to the oven, without the cover, until it assumes a nice color. Put into a buttered sautoir twelve blanched lambs' sweetbreads, season and moisten with stock (No. 194a), let fall to a glaze and remoisten; allow the liquid to reduce once more, and continue until the sweetbreads are moderately cooked; drain, trim and divide into slices three-eighths of an inch thick by one and a quarter inches in diameter, add to them a half a pound of mushroom heads cut transversely into thick slices, and an equal amount of rounds of red beef tongue the same size. Mingle these garnishings with a little veloute sauce (No. 415) reduced with the mushroom broth and a few spoonfuls of glaze (No. 402). Arrange this inside the pie, forming into a dome on top, and around it dress a chain of halved quenelles of veal molded with a soupspoon (No. 155) and poached; in the center range a pyramid of small round peeled truffles cooked when needed with Marsala wine. Cover the quenelles lightly with the veloute sauce. Serve the pie with the remainder of the veloute in a sauce-boat.